Ingredients:

• 3 cups micro arugula

• 3 cups micro basil

• ½ cup pine nuts

• ½ cup grated parmesan cheese

• ¾ cup olive oil

• ½ lemon

• 2 cloves garlic

• 2 tsp salt

 

Procedure:

1. Toast pine nuts in a sauté pan on medium-low heat until golden.

2. Transfer to food processor.

3. Add Parmesan and garlic to food processor and pulse until finely ground.

4. Add micro arugula and micro basil.

5. With the motor running, slowly add olive oil until pesto is mostly smooth.

6. Season with salt and a squeeze of lemon.